Savory Beef and Potato Stuffed Tomatoes

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the tomatoes and scoop out the insides using a spoon, being careful not to break the skin. Set the hollowed tomatoes aside.

3.In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

4.Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.

5.Stir in the diced potatoes, Worcestershire sauce, oregano, basil, salt, and pepper. Cook for an additional 10-12 minutes, or until the potatoes are tender, stirring occasionally.

6.Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted and well combined.

7.Stuff each hollowed tomato with the beef and potato mixture, pressing down gently to pack it in. Place the stuffed tomatoes upright in a baking dish.

8.Sprinkle the remaining cheddar cheese on top of each stuffed tomato and drizzle a little olive oil over them.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tomatoes are tender and the cheese is bubbly and golden.

10.Remove from the oven and let cool for a few minutes before serving.